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Red’s Nottingham, Let There Be Jobs!

RECRUITMENT DAY

Love meat? So do we, so come forth and work with us at Red’s Nottingham.

We’re recruiting for all levels of kitchen staff, from sous chefs to kitchen assistants to join us in time for our January launch.

You will have to demonstrate good food knowledge and show skill in preparing top quality ingredients, made from fresh, to a high standard in an open planned kitchen environment. You must have a passion for meat, and a real interest in learning new styles of cooking and service in a fast casual and high volume operation.

Watch the film to get a flavour for life at Red’s

We require experienced chefs, cooks and kitchen staff who want to develop their skills and broaden their culinary work experiences, by preparing and serving trend setting, authentic American smoked food.

The Feast

If this sounds like the kind of lifestyle that you could do well in, then please attend our recruitment open days.

We’re holding 3 sessions over 3 days.

WHEN

Wednesday 26th, Thursday 27th and Friday 28th of November

WHAT TIMES

  • Session 1 9am -12pm
  • Session 2 12pm – 3pm
  • Session 3 3pm – 6pm

 WHERE

The Albert Hall Nottingham

North Circus Street

Off Derby Road

Nottingham

NG1 5AA

 

Don’t forget to bring your CV when you come along.

If you have any queries, please contact Clint Britz cbritz@truebarbecue.com or Nick Colley ncolley@truebarbecue.com

We look forward to meeting you!

FOUND: THE HOLY GRAIL – THE BOURBON BONE LUGE

It’s time to open your mind to the bourbon bone luge.

Inspired by cavemen, re-discovered in Portland, Oregon and perfected by Red’s True Barbecue, bone luging is the process of funnelling a shot of bourbon down the canoe of a smoked beef shin bone. Yes, you did read that. And yes, it will change your world for the better.

This is the holy grail of suppin’ bourbon.

The distinctive caramel and woody flavours of Wild Turkey 81 (Red’s perfect serve), slightly warmed by the heat of the bone, mix with the Umami-rich fatty morsels of the marrow to intensify each flavour. It is gratuitously next level.

We’ve given this latest US trend a heavenly low and slow twist, shredding 8-hr smoked Ox cheek over the marrow, with a sweet onion pickle and traditional tray-baked slice of cornbread to mop up stray juices.

The combination of smoky meat, sweet and acidic onion pickle, rich bone marrow, and the oaky bourbon will have your tastebuds turned up to 10.

Little Plates - Ox Cheek Bone Luge

 

The New Testament: The Good Book

Dearly beloved, the new testament of The Good Book is nigh. It’s a weighty tome full of BBQ promise.

Inspired by the most recent Pilgrimage road trip across the Southern US States, the new and updated dishes ooze with the latest BBQ trends and low and slow techniques, picked up from the countless ‘cue joints and Pitmasters along our 1,500 mile route.

The Pitmaster S’wich

The Pitmaster S'wich

It’s also the only menu to have its own Podcast, telling the story of the trip in four 1/2 hour shows. It’s packed with interviews of the people we met along the way, whilst the rockin soundtrack is the very music that helped us burn rubber over five states and 10 days. We’ll ping a link as soon as iTunes approves it in the next few days.

The Sleepy James

The Sleepy James

Before we launch  to the masses, we’re giving true believers the chance to buy the new dishes before anyone else.

Next week we’re putting on a selection of new items at lunch (12pm-5pm) and dinner (6pm-10pm), and releasing a limited number of tickets to come down and try.

Limited Tickets Available Here (TICKETS LIVE 12 PM THE DAY BEFORE EACH SESSION)

LEEDS

MANCHESTER

HEADINGLEY

Password AMEN

 

For lunch sessions tickets will be available 12:00pm the day before until 11:00am the next day. For the dinner session it’s 12:00pm the day before until 5pm that day. Make sure to act quickly before they all go.

Memphis-Dry St Louis rack

Memphis-Dry St Louis

 

Whilst the meal isn’t free, we’ll pick tables at random and pay the bill, so make sure to check your receipt for The Hand Of Red stamp.

If you do grab a ticket, be sure to give us feedback on the dishes you tried at amen@truebarbecue.com, with the subject New Testament.

For those who don’t manage to get in next week, the new menu launches w/c 17 November.

More new menu item intros and photos to come… Amen

Worship The Christmas Feast

 

Red's Christmas Feast

The Star of Red shines bright in the night sky, meaning it must be time to share our Christmas menu.

We’ve take the much-loved Feast and showered it with seasonal BBQ promise to spread Christmas cheer to all. Expect an overflowing bin lid of low and slow festive heaven, including  sliced smoked turkey, baby back ribs, BBQ chicken wings, Black Angus brisket, bacon-wrapped jalapeño poppers, pulled pork stuffing balls, and seasonally-spiced sweet potato cornbread. AMEN!

As it’s Christmas, we know you’ll want some options to pimp your meal, so make sure to check out the awesome sides, plus don’t forget to ask our circle of staff for the special cocktails, drinks and desserts to take it next level.

The Christmas Feast is available throughout December, Monday – Thursday from 12pm. You need to book, and the party size is 8 and upwards.

Please call your local Church of True Barbecue to make the booking – find the details by visiting the relevant page here on the website.

Red's Christmas Feast

Friday Food Fight Good Book #2

Now that we’ve been reacquainted, it’s time to invite you to worship with us fully, at the altar of meat.

This week take a trip through regional southern america and nibble at the heavenly offerings from our holy smokers:

PLEASERS

Meat Boxes (1, 2, 3 or 4 meats)

Choose from tender baby back ribs, Texas smoked hot sausage, N.C pulled pork and huge BBQ chicken wings

Sandwiches & Hoagies

- Pulled pork & southern-style slaw

- Pulled BBQ chicken and southern-style slaw

Texas sausage Hoagie (topped with meaty pit beans, cheese, ballpark mustard and crispy onions)

Nachos

- Nacho Pie (fresh from our new NSFW Express Lunch menu)

- Pulled meat nachos (smoked chicken and pulled pork)

- Purgatory nachos (vegetarian: bean chili)

                                  Nacho Pie

Nacho Pie

TEASERS

Specials

- Hot Mess from our NSFW Express Lunch menu (salt crusted sweet potato, brisket chili, peppered bacon, grated cheese, chipotle sour cream, fresh chillies, and a lime wedge)

- BBQ chicken wings

                                  Hot Mess

Hot Mess

Sides 

- Southern-style slaw

- Meaty pit beans

AMEN to #FOODFIGHTMCR

New Friday Food Fight, New Good Book

S’up F.F.Fighters! It’s been a while since we’ve cast our soulful eyes upon you good people.

So we’ve decided to up the BBQ game with our next menu for your feasting pleasure. On here you’ll find authentic dishes inspired by our most recent pilgrimage road trip to the southern states.

Make sure to pay particular oral attention to the Nacho Pie and Hot Mess: you can grab these Mon – Thur 12pm – 4pm on Red’s new NSFW Express Lunch menu.

Come forth…

PLEASERS

  • Texas smoked sausage hoagie: Spicy beef and pork sausage, topped with meaty pit beans, chili con queso, cheese, American mustard and jalapeños
  • Nacho Pie: Bag of nachos slashed open and filled with our smoked Black Angus brisket chili, sour cream, salsa, and fresh sliced jalapeños
  • Hot Mess: Salt-crusted sweet potato topped with smoked Black Angus brisket chili, grated cheese, housemade peppered bacon, chipotle sour cream, fresh chili, spring onions, and a lime wedge. (Or choose a veggie option – swap brisket chili for bean chili)
  • Pulled Pork sandwich: North Carolina pulled pork in a glazed brioche bun, topped with crispy slaw and a pot of apple sauce
  • Smoked chicken sandwich: Pulled smoked chicken, topped with crispy slaw – customise it with one of our free BBQ sauces
  • Pulled meat nachos: Housemade nachos, N.C pulled pork, smoked pulled chicken, chili con queso, salsa, sour cream, cheese,jalapeños

SIDE TEASERS

  • Meaty Pit beans
  • Mac-and-Cheese
  • No mayo slaw

REGIONAL BBQ SAUCES

  • XXX 666 Hot Sauce
  • North Carolina mopping BBQ sauce
  • South Carolina ‘Gold’ mustard BBQ sauce
  • Kansas City sweet molasses BBQ sauces

 

Make sure to head to Red’s Manchester next week.

From Monday – Thursday we’re rewarding believers at random who eat from the new NSFW Express Lunch by picking up your tab.

You’ll know it’s you by your bill scripture.

The Hand Of Red

Will Red Pick Up Your Lunch Bill?

The new NSFW Express Lunch has just launched in all our churches.  It’s Red’s quality in work-friendly portions, for weekday lunch money, meaning you can get back to your desk with just enough True Barbecue in your belly to get through the daily grind.

If you haven’t yet checked out the menu, let the dog see the rabbit, and feast your eyes on this; permission to salivate on your phone, laptop or keyboard.

NACHO PIE (just one of six objects of worship on the menu)

 

Nacho Pie

Now you know what you’re working with, how about we tell you Red may just pick up your tab over the next couple of weeks.

Head down to the Leeds, Headingley or Manchester Church of True Barbecue, order from the NSFW Express Lunch menu (Mon – Thur 12pm – 4pm), and Red may bless you with lunch on him.  You’ll know it’s you by your bill scripture.

Be quick though, The Hand Of Red will only be around until Thursday 24 Oct.

If you’re one of the chosen ones, be sure to share it on social with the #NOWSFW.

Go forth believers.

The Hand Of Red

 

Legal Scriptures (Terms & Conditions)

 

  1. Eligibility: Entry is open to residents of the UK (England, Scotland, Wales and Northern Ireland) aged 16 or over except employees (and their immediate families) of Red’s True Barbecue (UK) (the “Promoter”), its printers and agents, and any other companies associated with the competition.

 

  1. Promotional Period: The promotion period runs Monday to Thursday, from 12pm – 4pm from w/c Monday 13 Oct to w/c 20 October. The promotion finishes on Thursday 24 October at 4pm.

 

  1. Entry Requirements: One entry per person. To enter, customers must order from the Express Lunch menu.

  

  1. Winner Selection: The winner(s) will be drawn every hour between 12pm – 4pm at random under independent supervision each day during the Promotional Period.

 

  1. Winner Notification: The winner will be notified at the end of their meal whether they have won the prize.

 

  1. Prize: 320 prizes available to be won. 4/hour available at Red’s Leeds, 5/hour available at Red’s Manchester and 2/hour available at Red’s Headingley. The prize is one dish from the Express Lunch menu, valued at RRP £6.95. Customers will not be charged for their meal.

 

General

 

  1. The prizes are as stated, are not transferable to another individual and no cash or other alternatives will be offered in whole or in part.

 

  1. Prizes are subject to availability

 

  1. In the event of circumstances outside the reasonable control of the Promoter, or otherwise where fraud, abuse, and/or an error (human or computer) affects or could affect the proper operation of this promotion, and only where circumstances make this unavoidable, the Promoter reserves the right to cancel or amend the promotion or alter the terms of competitions at any time, but will always endeavour to minimise the effect to participants in order to avoid undue disappointment.

 

  1. The Promoter reserves the right to verify all entries including but not limited to asking for address and identity details and to refuse to award a prize or withdraw prize entitlement and/or refuse further participation in the promotion and disqualify the participant where there are reasonable grounds to believe there has been a breach of these terms and conditions or any instructions forming part of this promotions entry requirements or otherwise where a participant has gained unfair advantage in participating in the promotion or won using fraudulent means.

 

  1. In the event of a prize being unavailable, the Promoter reserves the right to offer an alternative prize of equal or greater value.

 

  1. The winner(s) agree(s) to the use of their name, photograph and disclosure of county of residence and will co-operate with any other reasonable requests by Red’s True Barbecue elating to any post-winning publicity.

 

  1. A list of winner’s names and counties can be found by writing to the Promoter at the below address within 3 months of the closing date.
  2. Where applicable, the decision of the General Manager is final based on the criteria set out in the promotion.

 

  1. The provider of the prize is specified within the promotional material.

 

  1. Your personal details will only be used for the purposes of administering this promotion and for no other purposes.

 

  1. In the event of a discrepancy between these standard terms and conditions and the details in the promotional material (or any other terms and conditions provided/referred to at the time of entry), the details of the promotional material (and any other terms and conditions provided/referred to at the time of entry) shall prevail.

 

Promoter: Red’s Smoque Limited (TA Red’s True Barbecue) 36 Call Lane, Leeds LS1 6DT

 

 

Live Sessions at Red’s Manchester

Even without live music, the Red’s playlist is sweeeet! So, imagine your unbridled and overwhelming legal high joy to learn you can now eat the best barbecue this side of the pond, sup beer AND feast your eyes and ears on rockin’ live music at Red’s Manchester.

Each and every weekend we’ll bring you a mix of blues, bluegrass, Americana covers & soul hop from the UK and Manchester’s best bands and artists to accompany your worship.

Whilst regular on a Friday we’ll change it up between Saturday and Sundays so make sure to check out the schedule below and follow us on Twitter for any live changes.

You’ve already fed back on social to let us know a few of your favourite artists so we’ve made sure to book them again. If you have any other thoughts or ideas, ping them through at amen@truebarbecue.com or post up on Red’s Manchester Facebook page.

In time we’ll launch a regular podcast showcasing our favourite live artists so keep a look out.

OCTOBER

Fri 10 10pm J-Bear & The Giants
Sun 12 7pm Minor Blues

Fri 17 HoneyFeet
Sun 19 Ellis Davis Duo

Fri 24 JJ Rosa
Sat 25 JJ Rosa

NOVEMBER

Fri 31 Tom Byrne & Friends
Sun 2 Junkhouse Dog

Fri 7 Ellis Davis Duo
Sun 9 Halfway Home

Fri 14 JJ Rosa
Sat 15 JJ Rosa

Fri 21 HoneyFeet
Sun 23 Shauna Mackin

Fri 28 Kentucky Cow Tippers
Sun 30 Junkhouse Dog

DECEMBER

Fri 5 Ellis Davis Duo
Sun 7 Junkhouse Dog

Fri 12 HoneyFeet
Sun 14 Halfway Home

Fri 19 JJ Rosa
Sun 21 JJ Rosa

They Came To Feast

The call of free barbecue was too strong for some and so they flocked in their hundreds, following the free smells of Red’s Headingley, to feast.

It’s fair to say the launch of our latest place of worship, Red’s Headingley, was epic. More than 1,000 believers turned up to queue in line for their share of a plate of free ‘cue. Knowing it would be busy, we hosted live music straight up from a makeshift open-air stage on top of the restaurant.

If you’ve never caught soul hop band JJ Rosa, keep a look out. She’s a Red’s regular at our live music sessions in Manchester and they rocked the early eve session over in Headingley, setting the tone for Red’s favourite Junkhouse Dog to smash any weary waiting legs into a groove. Big thanks to Rat On The Roof, Big Bone Joe, The Kentucky Cow Tippers and Magic Al for cruising up and down the 200m queue playing personal gigs for those that needed a dose of additional entertainment.

And a final important thanks to all the believers that chose to turn up and support the launch, some of you queueing for over 4hrs. You know who you are. Let there be meat!

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Free BBQ & Live Music: July 17 Red’s Headingley

Believers,

If the words ‘Free food’ and ‘Live music’ fill you with a sense of joy, you could be in luck.

We’re opening the doors to Red’s Headingley restaurant on Thursday 17 July with a congregation-pleasing event set to stop the traffic.

It’s time for us to pay the city back for all the support you have given Red’s, by serving up true barbecue for free until our smokers run out…..

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Smoked Skate and Beer Can Chicken using a Weber Smokey Mountain 37cm Bullet Smoker

Scott Munro, Master of Meats, Red’s True Barbecue

Grilling outside with gas is ok for knocking out some steaks, kebabs and burgers for the family, but you really can’t beat cooking with wood as it imparts a much deeper and broader flavour profile. Authentic US low and slow style cooking, like we do at Red’s, is a real art and takes a lot of practice, but once you get it, you’ll never look back.

So, when Weber kindly asked me to test out one of its newer, smaller format Smokey Mountain bullet smokers I figured it would be a good opportunity to see how quick it would be to set up, smoke/grill and break down at home on an evening..

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Memphis-style Baby Back ribs recipe

Inspired by our most recent trip to Tennessee, and a chance meeting with moonshine-supping ‘Sleepy James’, here’s a Memphis-style baby back ribs’ recipe for you to worship in your own backyard….

 

MEMPHIS DRY RUB

Ingredients:

250g Soft dark brown sugar
125g Caster sugar
125g Paprika
125g Kosher Salt
50g Cracked Black pepper
25g Ground ginger
50g Garlic Powder
25g Ground Cumin
25g Cayenne Powder

 

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The Holy Cow: Father’s Day Special

A FATHER’S DAY CELEBRATION OF BEEF

If you’re thinking of treating the old man to a carnivore’s feast this Father’s Day, look no further than The Holy Cow.

This is a complete nose-to-tail eating experience, celebrating the entire cow in just one burger.

The epic eat sits between a house-made Pretzel bun and includes:

–        Carpaccio beef and olive

–        21hr Texas-smoked brisket

–        Juicy Lucy (melted cheese hidden inside a 100% steak burger)

–        A parmesan and Jacob’s cracker-crusted pattie made of pulled oxtail and pulled ox cheek with diced slow smoked ox heart and ox liver

–        Jalapeño and dill pickle relish

–        Thickly sliced mustard pickled tongue

–        Unholy sticky beef jus

–        Pulled 12hr smoked beef rib

–        Blackened Wagyu rib eye steak

–        Beef bacon

–        Red’s Dirty sauce

–        Chargrilled red onion ring

–        Beef tomato and salad leaves

 

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To both the offended and the amused

An apology and some perspective from Red’s True Barbecue.

Our recent ‘campaign’ is ridiculous… of course it is. That’s why we physically labelled it as (Bull) CRAP for all to see.

We wanted to do this primarily to entertain our carnivorous customer base, giving vegetarians a playful poke, rattle the easily offended and get a reaction. Mission accomplished.

Many vegetarians have taken this ‘campaign’ in the spirit it was always intended. However, we’re willing to hold our hands up and admit that to some, this has caused serious offense.

We respect vegetarianism as a life choice – honestly, do what you want to do – whether it’s for religious reasons, animal welfare concerns or just because you don’t like meat – whatever your reasons.

We tip our hats to the many vegetarians who got it, and offer a sincere apology to those that read anything unintentionally malicious into our actions – this was categorically never the objective or starting point.

We’re happy to get a good roasting in return – fair’s fair.

The activity was planned to run for the week during National Vegetarian Week (May 19 – May 25), however we have no desire to take this from the realms of ribbing, to causing any real offence – that’s just not what we’re about. We’re currently liaising with media owners to update the billboard and are changing our social assets.

Best wishes,

Red’s True Barbecue.

Friday Food Fight Good Book

We’re trailing the Park Life menu this week, so come at us!

Meat Boxes
1 Meat (200g) and slaw = £6
2 Meats (300g) and slaw = £8
3 Meats(400g) and slaw = £10

Sandwiches

Pulled pork and slaw, apple sauce in 5” glazed bun =£6
Texas Brisket, dill pickle and onion in 5” glazed bun = £6
Hot link smoked sausage, dill pickle and onion in 5” glazed bun = £6

The Meat

Low and slow smoked pulled pork
Texas smoked brisket
Kansas City baby back ribs (1/2 Rack)
Hot Link smoked sausage

The Sides
Slaw = £2
Potato salad = £2
5” Glazed Bun =  £1
Pit Beans = £3

Complimentary sauces
Kansas City BBQ sauce
South Carolina BBQ sauce
North Carolina BBQ mopping sauce
Dirty sauce
Judas Ketchup
XXXX666 Hot sauce

Texas part II, Louie Mueller & the famous Franklin’s

I’m looking out the window, it’s a drizzly day, the sun is none, and for the first time in a while I’m feeling hungry. Hungry? Hungry?! Oh, I’m back in the UK, and the epic Odyssey of Meat is over. That’s why…

You may have noticed I missed the last two days of our Texas discovery.  Put simply I was meat, beer and bourbon whipped to within a pig’s trotter of my life. Had I tried to write the final blog, my fat fingers would have exploded onto the keyboard, and the last week’s excesses gushed out through ten gaping holes onto my shiny Mac. Death by meat. So, here I am in the UK writing the final installment, a steady half a stone heavier in body, and a whole longhorn weightier in knowledge…

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Friday Food Fight Good Book

All you fellow believers, wrap your eyes around these worshipful dishes, coming to the last Food Fight near you tomorrow…

Sandwiches 

Low and slow pulled pork and slaw sandwich with apple sauce
Texas style beef brisket hoagie with slaw
1/2 rack Kansas style baby back ribs plus one side order

Sides

Our famous BBQ pit beans
Potato salad
Mac-n-cheese

Complimentary regional BBQ sauces

Kansas City, sweet smokey BBQ sauce
South Carolina Mustard base BBQ sauce
North Carolina vinegar and chilli based BBQ sauce
666 Hot sauce

Red's BBQ sauces

Barbecue in The Lone Star state

How y’all doing today? Pilgrimage 2014 has landed in Texas, The Lone Star state, nicknamed so to signify Texas as a former independent republic and as a reminder of the state’s struggle for independence from Mexico.

To realise actually how bonkers it is to consider covering Texas in one of five states to visit as part of Pilgrimage 2014, you first have to understand its size. This incredibly beautiful land is 268,820 square miles of prairie, desert and coastline. That’s 10% bigger than France. 

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Naaman’s, Texarkana Arkansas

On the hunt for our third and penultimate meal of the day, we happened upon Naaman’s, sitting roadside on the border between Texarkana Arkansas (dry) and Texarkana Texas (wet). One simple road separated those that can, from those that can’t buy alcohol. Lucky for us, we had an RV full of cold ones. IMG_0544 The joint was still being built, however not wanting to lose trade before launching, the owners had parked up a food truck, curb side.

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The Whole Hog, Little Rock, Arkansas

The Whole Hog is a small (ish) barbecue chain in the US, which runs a licence and franchise business model. Its menu has broad similarities to Red’s in that they offer a celebration of regional barbecue, so we’d earmarked this early on in our planning to see just how a highly successful roll out is done in the motherland. IMG_0504 This particular outlet counts Bill Clinton as a regular (and he’s a BIG BBQ aficionado) and boasts a cabinet-full of BBQ competition awards, so we were confident we’d get to taste some good ‘cue. We placed our order of two barbecue platters: Pulled pork, beef brisket, baby backs, beans, potato salad, slaw and dinner roll, plus a few ‘rope’ Links, grabbed a Diamond Bear Pale Ale and sat at the table.

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